Pigeon Cottage Kitchen

The weather is a bit up and down right now, we’re either freezing or frying! So, I wanted to come up with a pasta dish that feels fresh, light and summery on hot days but comforting on a colder one. You can use whatever type of pasta you like, the sauce is a simple tomato one and just before serving you add bite-sized pieces of cooked prawns and then top it with crumbled feta and chopped fresh mint. Delicious and super-easy!

Serves four

• 1 x 400g can of Mutti brand chopped tomatoes – I think they make the nicest sauce
• 1 x 250g pack of cooked, peeled prawns (you could use frozen ones obviously it just affects the cooking time because you need to build in the defrost time)
• 100g Greek feta
• 2 tbsps chopped fresh mint leaves
• 1x500g pack of pasta. I use Sainsbury’s ‘Taste the difference’ Casarecce
• 1 large banana shallot, finely chopped (shallots cook more quickly than onions and taste a little sweeter)
• 2 tbsps light olive oil

To make…

• Start cooking the pasta in a large pan of salted boiling water – it usually takes about 10 to 12 minutes.
• Heat the oil in a large sauté pan. Add the chopped shallot and cook for about 5 minutes until soft and golden. Add the tomatoes, simmer for 10 minutes to drive off the fluid and season with a pinch of sugar and a pinch of salt.
• Drain the pasta and turn it into the tomato sauce. Loosen it with a couple of tablespoons of pasta water. Mix thoroughly and add the chopped prawns.
• Divide into four servings in warmed pasta bowls. Crumble the feta over each dish and then scatter with chopped mint.

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